Travel cakes

ANDOA CHOCOLATE FINANCIER

An original recipe by L’École Valrhona Guest Chef, Nathaniel Reid

3 steps

Recipe Step by Step

ANDOA CHOCOLATE FINANCIER

118g brown sugar
131g sugar
113g almond flour
70g bread flour
25gCOCOA POWDER
2.5g baking powder
1g fine sea salt
287g egg whites
12g invert sugar
167g brown butter
50gDARK ANDOA 70%

Sift all dry ingredients together.

Whisk in eggs and invert sugar.

Add the brown butter.

Add the melted ANDOA DARK 70%.

Portion into buttered and floured mold.

Bake at 340°F (171°C).

Unmold, wrap and freeze.

ANDOA DARK CHOCOLATE GLAZE

1000gDARK ANDOA 70%
330g neutral oil
90gCOCOA NIBS

Melt the ANDOA DARK 70%.

Add the neutral oil and cocoa nibs.

Glaze frozen financier at 30°C (86°F).

ANDOA DARK CHOCOLATE GANACHE

144g whipping cream
35g unsalted butter
24g invert sugar
150gDARK ANDOA 70%

Boil the cream and butter together.

Pour over the chocolate and invert sugar.

Blend with an immersion blender to make an emulsion.

Pipe onto glazed financier.